Cashew Curry vegetables

 

 

 

1/2 cup cashews soaked in 1 cup of boiling water (20 minutes)

1 tbs olive oil

1 large brown onion finely chopped

1 tbs garlic paste

1/2 tbs ginger paste

1/2 tsp turmeric powder

1 tsp cumin

1 tsp coriander

1 tsp kashmiri chilli powder

1 tsp garam masala 

1/2 tsp salt

1/4 tsp black pepper

2 cups broccoli florets 

2 cups cauliflower florets

2 large carrots sliced 1 inch thick

1 cup asparagus chopped

( If paste is to thick, thin out with 1/2 cup water)

 

1. In a large pan on medium heat, add oil and onions and cook for 6-8 minutes. Add garlic and ginger paste, cook for 1 minute.

2. Add all the spices and cook for 1-2 minutes. Add soaked cashews and the water they have been soaking in. Mix well, cook for 3-4 minutes. Remove from heat and place in the blender. Blend until a smooth paste.

3. Return curry paste back to the same pan, on medium low heat, using a small amount of water rinse out any remaining paste from the blender. Cook for 1 minute. Add all the vegetables mix well. Add 1/2 cup water. Place lid on pan, turn heat down to a simmer. Simmer for 10 minutes or until the vegetable are fork tender.